- 150 g wild garlic
- 3 cloves of garlic
- 100 g pine nuts
- 200 ml good quality olive oil
- 1 pinch of salt
- 1 pinch of pepper
- 100 g Pecorino cheese, grated
Wash the wild garlic leaves carefully and drain on a kitchen towel. Lightly toast the pine nuts in the pan. Peel the garlic cloves and finely chop in the blender with the toasted pine nuts. Add the olive oil, salt and pepper and fold in the grated pecorino. Put the pesto in a jar, cover with a little olive oil and seal well. Store in the fridge.